sweet and sour chicken

Sweet & Sour Chicken

Quick, simple & super healthy Chinese ‘take-a-way’ at home. Swap the traditional pineapple for orange & lime juice. MSG (flavour enhancer) is widely used in Chinese restaurants so avoid its unpleasant side affects by taking cooking at home.

Categories: Chicken, Dinner, Super Meals

Ingredients

  • Rice bran oil
  • 2 chicken breasts, diced
  • 4 tablespoons cornflour
  • 3 eggs, beaten
  • 1 onion, chopped
  • 1 green pepper, square chopped
  • 1 carrot, diagonally chopped
  • 1 garlic clove, crushed
  • 1 tablespoon dark soy sauce
  • 2 tablespoons white wine vinegar
  • 3 tablespoons tomato ketchup
  • 2 tablespoons Manuka honey
  • 1/2 orange, juiced
  • 1 lime, juiced
  • 1 tablespoon cornflour mixed with 4 tablespoons water
  • Wholegrain basmati & wild rice packet

Serves 2

30 minutes

Directions

  1. Dust the chicken pieces one at a time in cornflour, beaten egg & then back in cornflour.
  2. Heat the oil in a frying pan & fry the chicken until golden brown, turning regularly with tongs until cooked.
  3. Place cooked chicken on a kitchen towel to soak up the excess oil.
  4. Heat a wok with oil until smoking hot.
  5. Fry the onions for 1 minute.
  6. Add the carrots, peppers, garlic & continue to fry for 3 minutes.
  7. Add the soya sauce, vinegar, ketchup, fruit juices, honey & fry for a further 3 minutes.
  8. Add the cooked chicken & continue to fry until the meat is hot.
  9. Add small drops of the cornflour mixture until the sauce becomes thick.
  10. Serve with the wholegrain basmati rice.